首页|Recovery of phenolic compounds from grape pomace (Vitis vinifera L.) by microwave hydrodiffusion and gravity
Recovery of phenolic compounds from grape pomace (Vitis vinifera L.) by microwave hydrodiffusion and gravity
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NSTL
Elsevier
Food processing has been gradually adopting the use of clean technologies that aim to minimize the generation of by-products. The use of winemaking by-products for the extraction of phenolic compounds is still incipient due to the lack of fast and efficient techniques. Thus, the aim of this study was to use the Microwave Hydrodiffusion and Gravity (MHG) technique to extract phenolic compounds from a winemaking by-product, the grape pomace (GP). The phenolic content of the extracts was analyzed by High Performance Liquid Chromatography (HPLC). Physicochemical and antioxidant properties were evaluated in the MHG extracts and in the GP before and after (co-product -CP) extraction. The GP had significant antioxidant properties and good yields in operating conditions of 2 W/g. Hydroxybenzoic acid, procyanidins, flavan-3-ols, and one flavanol were the phenolic compounds identified. The CP maintained the physicochemical and antioxidant properties similar to the GP.
Winemaking by-productcvMerlot and Cabernet SauvignonGreen extractionCo-productAntioxidant activity
Bolson Moro, Karine Ines、Beutinger Bender, Ana Betine、Ferreira, Daniele de Freitas、Speroni, Caroline Sefrin、Barin, Juliano Smanioto、da Silva, Leila Picolli、Penna, Neidi Garcia
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Univ Fed Santa Maria, Ctr Rural Sci, Dept Food Technol & Sci, BR-97105900 Santa Maria, RS, Brazil
Univ Fed Santa Maria, Ctr Rural Sci, Dept Anim Sci, BR-97105900 Santa Maria, RS, Brazil
NSTL
Elsevier
